Sugar reduction methods and their application in confections: a review

McKenzie, Elle; Lee, Soo Yeun

doi:10.1007/s10068-022-01046-7

Cited by 8 publications

(5 citation statements)

References 68 publications

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“…However, food companies use sugar replacements (noncaloric high potency and low‐calorie low potency sweeteners) in the actual production process, with a wide selection of choices available, such as aspartame, xylitol, erythritol, and others. A majority of high intensity sweeteners, such as saccharin or sucralose, are nonnutritive, do not provide calories, and are marketed more at the industrial level as sugar alternatives without calories (McKenzie & Lee, 2022). Some of these alternative nonnutritive sweeteners have different taste profiles, such as varying sweetening onset times, peak sweetness levels, and side taste profiles (Tan et al., 2019).…”

Section: Difficulties and Obstacles In Reducing The Sugar Content In ...mentioning

confidence: 99%

Enhancement effect of odor and multi‐sensory superposition on sweetness

Zhang,

Lao,

Pan

et al. 2023

Comp Rev Food Sci Food Safe

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The impact of sugary foods on public health has contributed to the development of low‐sugar and sugar‐substituted products, and sugar reduction has become a major challenge for the food industry. There is growing empirical evidence that odor can enhance the perception of sweetness without increasing the caloric load. This current review summarizes the researches on odor‐induced sweetness enhancement published in recent years and discusses the mechanisms and influencing factors of odor‐sweetness interactions. In addition, by combing existing studies, this paper also summarizes the research methods and strategies to investigate odor‐induced sweetness enhancement. Finally, the feasibility of synergistic enhancement of sweetness through the superposition of odor with other senses (texture, visual, etc.) is also discussed and analyzed. In conclusion, odor‐induced sweetness enhancement may present an alternative or complementary approach for developing foods with less sugar.

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Section: Difficulties and Obstacles In Reducing The Sugar Content In ...mentioning

confidence: 99%

Enhancement effect of odor and multi‐sensory superposition on sweetness

Zhang,

Lao,

Pan

et al. 2023

Comp Rev Food Sci Food Safe

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“…The modern food industry uses a variety of natural and synthetic flavoring agents, such as salting agents, sweeteners, or umami peptides to enhance food flavor [19]. However, consumers are increasingly aware that high salt and sugar levels in the diet are not conducive to good health [20,21]. Reduction of dietary salt and sugar intake has become a global public health issue, but salt and sugar reduction strategies often affect food flavor perception and lead to a decline in consumer acceptance and enjoyment [22].…”

Section: Strategies For Food Flavor Perception Enhancementmentioning

confidence: 99%

Insights into the enhancement of food flavor perception: strategies, mechanism and emulsion applications

Huang,

Dai,

Zhang

et al. 2023

Food Science and Human Wellness

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The core drivers of the modern food industry are meeting consumer demand for tasty and healthy foods. The application of food flavor perception enhancement can help to achieve the goals of salt-and sugar-reduction, without compromising the sensory quality of the original food, and this has attracted increasing research attention. The analysis of bibliometric results from 2002 to 2022 reveals that present flavor perception enhancement strategies (changing ingredient formulations, adding salt/sugar substitutes, emulsion delivery systems) are mainly carry out based on sweetness, saltness and umami. Emulsion systems is becoming a novel research foci and development trends of international food flavor perception-enhancement research. The structured design of food emulsions, by using interface engineering technology, can effectively control, or enhance the release of flavor substances. Thus, this review systematically summarizes strategies, the application of emulsion systems and the mechanisms of action of food flavor perception-enhancement technologies, based on odor-taste cross-modal interaction (OTCMI), to provide insights into the further structural design and application of emulsion systems in this field.

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“…Reducing the sugars in foods is a complex issue because sugars contribute to important sensory and physical food properties. Near the 20-50% of sugar can be reduced or replaced by several ingredients without affecting sensory acceptance [45,46]. Two commonly used sweeteners, sucralose and isomalt have been proposed to replace sugar in toffee masses.…”

Section: Evaluation Of the Nutritional And Functional Characteristics...mentioning

confidence: 99%

“…The glucose syrup in the recipe was substituted with a quantity of isomalt, resulting from the sweetness of the glucose syrup -75 c.u. [45].…”

Section: Evaluation Of the Nutritional And Functional Characteristics...mentioning

confidence: 99%

Quality Assessment of the Toffee With Sweeteners and Dye From Walnut Septum or Kernel’s Pellicle

et al. 2023

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Reduction of “bad” carbohydrates in sweets is a complex issue, because carbohydrates provide important sensory, physical and textural properties of food. This research illustrated the possible use of the colorant Brown 7 (0.6...1.0%) in combination with sucralose and isomalt for alerting the functional quality of toffee candies. Sensory and physicochemical properties, microbiological indicators and color parameters were analyzed for four samples of toffee. The combination of sweetener with anti-crystallizer and Brown 7 significantly improves the color of toffees. It was established by HPLC that during thermal processing the Casuarictin from Brown 7 transforms into Ellagic acid. These transformations lead to an increase in the intensity of the brown color in the toffee. The addition of Brown 7 contributes to the decrease of titratable acidity from 0.28 ± 0.08 in the control to 0.21 ± 0.06 degrees of acidity in the sample which contain 1.0% dye. The chromatic parameters L*, a*, b* of the toffee sample with 0.6% Brown 7 content are the closest to the classic toffee parameters. Use of colorant in combination with sweetener illustrates a potential synergy of sensorial properties. This help to increase the intake of natural bioactive compounds and to decrease carbohydrates in sweets, promising health benefits.

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Sugar reduction methods and their application in confections: a review

Cited by 8 publications

References 68 publications

Enhancement effect of odor and multi‐sensory superposition on sweetness

Enhancement effect of odor and multi‐sensory superposition on sweetness

Insights into the enhancement of food flavor perception: strategies, mechanism and emulsion applications

Quality Assessment of the Toffee With Sweeteners and Dye From Walnut Septum or Kernel’s Pellicle

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